Fresh Fruit Salsa

Ingredients

1/2 Pineapple

1 Mango

2 Kiwis

1 Orange

2 TBS minced shallot

1 Jalapeno, seeded and minced

2 TBS finely chopped cilantro

Juice of 1 lime

Kosher salt

~After the fruits have been peeled/cored/seeded as needed, dice them into small chunks.

~Combine fruits with the minced shallot, cilantro, lime juice and a pinch of kosher salt and place in a covered bowl to rest for at least one hour before serving with grilled chicken breast.

Linguine with Lobster, Lemon & Mint

Ingredients

1lb wheat linguine

1lb cooked lobster meat

9 TBS butter or healthier butter substitute

4 TBS extra virgin olive oil

1/2 cup of freshly minced shallot

1/4 cup of freshly minced garlic

The zest and juice of 3 lemons 

1/2 cup fresh chopped mint leaves

Kosher salt (for water)

Red pepper flakes

~In an large stock pot, bring salted water to a rolling boil.

~Add 1 tsp of red pepper flakes and lobster to boiling water.

~Boil lobsters and remove from water when done.

~Shell lobster and remove digestive tract. Chop lobster when cool enough to handle.

*Skim residue from stock pot and keep boiling water for pasta.

~Cook pasta according to "al dente" instructions.

~In a 5 quart saute pan on medium heat combine 3 TBS of butter and 3 TBS of olive oil.

~Add minced shallot and saute 3-4 minutes.

~Add minced garlic and continue to saute 1-2 more minutes.

~Add 1/2 the lemon juice and 1/4 cup of pasta water to saute pan and reduce.

*Reserve 2 cups of pasta water before draining pasta.

~Add pasta and 1 cup of the reserved pasta water to the saute and cook 2-3 minutes or until pasta becomes glossy.

~Add remaining butter, olive oil, lemon juice, 1/2 of the lemon zest, 1/2 of the chopped mint leaves and all of the lobster meat until well combined.

~Continue cooking for an additional 1-2 minutes, adding reserved pasta water if the pasta starts to become too dry.

~Plate and garnish with remaining lemon zest and chopped mint.

Deep Dish Caramel Apple Pie

Deep Dish Caramel Apple Pie

(Apple prep: approx 1 hour/Caramel sauce prep: zero (store bought) to 20 min + cooling time if making/Pie dough prep: approx 15 min from start to fridge/Non-active prep time: approx 1 & 1/2 hours/Dough rolling , assembly and egg washprep time: approx 10 min/bake time: approx 1 hr 25 min/Cool time: No less than 2 hours)


Pie Filling Ingredients

5 Lbs of your favorite (except Granny Smith) apples, cored, peeled and 

sliced about 1/4 thick. *I used Winesap apples.

1 & 1/2 sticks of unsalted, sweet cream butter

1/2 C packed dark brown sugar

1/2 C granulated sugar

2 tsp cinnamon

1 tsp kosher salt

1 C of your favorite caramel sauce or if you want to make your own, I recommend:

http://www.foodnetwork.com/recipes/ina-garten/caramel-sauce-recipe/index.html

Cornstarch for thickening

Pie Crust Recipe

4 C all purpose flour

1 tsp kosher salt

3 TBS granulated sugar

1/2 tsp cinnamon

1 & 3/4 sticks of cubed unsalted sweet cream butter

(after cubing, place in freezer until ready to use)

1/2 C of chilled butter flavored shortening 

1/2 C + 2TBS iced water

~In a 5 quart chef's pan or very large skillet, melt 1 & 1/2 sticks of butter on a 

low heat setting.

~Add apple slices, brown sugar, granulated sugar, cinnamon and kosher salt.

~Mix until the apples are well coated with the ingredients, being careful 

not to break the apple slices apart.

~Raise heat between the low and medium setting and continue to cook

until a good amount of liquid develops (about 10 -15 minutes), stirring occasionally.

~Carefully drain the liquid into a large bowl.

~Whisk in cornstarch to thicken (about 2 heaping TBS)

~Add thickened sauce back to apples along with 1/2 C of caramel sauce.

~Lower heat and continue to cook for 5 more minutes.

~ Transfer caramel apples to a covered container to cool  (1 hour).

~Place container in refrigerator to finish cooling for 2 more hours.

While the caramel apples are cooling it's time to make the pie crust...

~Add flour, salt, granulated sugar and cinnamon to the bowl of a full size

food processor with a steel blade in place and secure cover.

~Pulse 10-12 times until combined.

~Remove butter from freezer and add to the flour.

~Remove butter flavored shortening from refrigerator and add as well.

~Secure cover of food processor and pulse until the butter and the

shortening make the flour look crumbly (12 or so pulses)

~Turn the food processor to ON and slowly pour the iced water down the feed tube

until a dough ball forms. Be careful not to over process or you'll have a tough crust.

~Turn dough out on to a floured surface ands form into a ball.

~Tightly cover dough ball with plastic wrap and refrigerate for 1-1 & 1/2 hours.

Pre-heat oven to 400 degrees with the rack in the center.

~Remove dough and pie filling from the refrigerator.

~On a floured surface, divide dough almost in 1/2.

~With a floured rolling pin, roll the larger portion out into a 14" circle about 1/4" thick.

~Dust top of dough lightly with flour and carefully roll around rolling pin.

~Evenly unroll dough into a large pie dish that has been lightly sprayed with

a non-stick baking spray (or very lightly buttered).

~Place pie filling on top of bottom dough, higher in the center and tapering 

slightly down to the edges.

~Roll the remaining dough out on a floured surface into a 12" circle about 1/4" thick.

~Dust top of dough lightly with flour and carefully roll around rolling pin.

~Evenly roll out top layer of dough over the pie.

~Trim any excess dough hanging over pie dish to 1".

~Roll edges of dough up so they sit just inside pie dish.

~Press around the edges with your fingers to make a scalloped pattern.

~Brush with egg mixture (i beaten egg & 1 TBS milk).

~Place several slits in the top crust to vent.

~Bake for 1 hour and 25 minutes, placing a sheet of aluminum foil over pie to prevent

the top from becoming too dark (right around the 1 hour mark).

~Allow to cool several hours before cutting.

*Serve with a good quality vanilla bean ice cream 
and drizzle remaining caramel sauce over the top.

Healthy Chicken Wrap

Honey Mustard Grilled Chicken Wrap

(prep time: approx 20 minutes start to finish)

Ingredients

2 boneless, skinless chicken breasts

2 TBS extra virgin olive oil

Kosher salt

Fresh cracked pepper

*Honey mustard sauce

4 C shredded Romaine lettuce

4 Low-carb Omega 3 wraps (7")

Gala apple, cored and cut into 8 sections

Honey Mustard Sauce

In a mixing bowl, combine:

1/2 C sour cream

1/4 C mayonnaise 

1/4 C Dijon mustard

1/4 C honey

Whisk until well blended, funnel into a  squeeze bottle

and refrigerate.

Grilling

~Heat grill pan to between medium and high heat.

~Place chicken breasts between 2 sheets of plastic wrap and gently

pound with a rolling pin or small pan until 1/2" thick.

~Brush chicken with oil and lightly season with kosher salt and pepper.

~Grill 3-4 minutes per side, remove from grill pan and place in a pocket of 

aluminum foil to rest for 5 minutes (This allows the juices to redistribute 

and keeps the chicken tender and moist).

~Cut chicken into bite size chunks and divide into 4 portions.

~Lay out room temperature wraps and place chicken in the upper center.

~Drizzle a light layer of honey mustard over warm chicken.

~Top chicken with 1/4C of shredded romaine and drizzle another light layer

of honey mustard.

~Fold bottom of wrap up and then fold in each side.

~Divide remaining lettuce into 4 portions, garnish with 2 slices of apple and 

drizzle a little more honey mustard on simple salad if desired.

*To avoid cross-contamination: When dealing with raw meats be sure to immediately

clean and disinfect surfaces used in preparation and wash your hands. 

Always use separate utensils and cutting boards for meats and vegetables.

A Twist on Mac-N-Cheese

Baked Cellentani with Sharp NY Cheddar & Pepper-Jack

(prep time: approx 20 minutes/bake time: approx 20 minutes)

Ingredients

1/2 of a 12oz box of cellentani pasta (corkscrew shaped w/ ridges)

1TBS kosher salt (for pasta water)

4 TBS unsalted butter

4 TBS all purpose flour

2 C half and half or light cream

6 oz freshly grated aged, sharp NY Cheddar

6oz freshly grated Pepper-Jack cheese

2oz cream cheese

1 extra cup of the cheddar & pepper-jack blend

~Adjust top rack of oven to second tier and preheat to 400 degrees.

~Add pasta to 3 quarts of rapidly boiling, salted water.

~Cook pasta according to al dente instructions.

~When the pasta has finished cooking, drain and place pasta in separate bowl.

~Place hot pasta pan back on the burner and lower the heat to a low setting and 

add the butter.

~When the butter has melted, add the flour and whisk for 2-3 minutes until the 

flour is cooked. (This is called a roux)

~While making the roux, heat the half and half or light cream in a glass measuring

cup to the point of scalding, not boiled. (2 minutes in microwave)

~Whisk scalded half and half or light cream into the roux and continue to whisk

until it is smooth and begins to thicken. (About 2-3 minutes)

~Slowly add shredded cheeses and cream cheese.

~Gently whisk cheeses until they become smooth.

~Add pasta to the cheese sauce, combine thoroughly and turn off heat.

~Place pasta and cheese in a buttered 2 quart baking dish.

~Sprinkle the reserved cup of the blended cheeses over the top.

~Bake for 20 minutes or until you see the cheese is golden and bubbly.